Description
This simple chicken and spinach curry is a deliciously comforting dish, paired perfectly with easy homemade flatbreads. The curry combines tender chicken thigh pieces with red lentils, spinach, and a fragrant blend of spices for a hearty meal. The accompanying soft flatbreads, made from self-raising flour and natural yogurt, cook quickly on a griddle or frying pan, making this an ideal recipe for a satisfying weeknight dinner.
Ingredients
Scale
Curry Ingredients
- 2 tbsp vegetable oil
- 1 onion, sliced
- 4 chicken thigh fillets, cut into cubes
- 2 garlic cloves, chopped
- 1 tsp cumin seeds
- 100g red lentils
- 2–3 tbsp hot curry paste
- 1 chicken stock cube
- 350g frozen spinach
- ½ tsp chilli flakes
Flatbread Ingredients
- 600g self-raising flour
- 1 tsp baking powder
- 300ml natural yogurt, plus extra to serve
- ½ tsp salt
- 3–4 tbsp water
- Vegetable oil, for the work surface and rolling pin
Instructions
- Make the flatbread dough: In a large bowl, combine the self-raising flour, baking powder, ½ tsp salt, natural yogurt, and 3-4 tablespoons of water. Mix to form a soft dough. Turn the dough out onto a lightly oiled surface and knead briefly until smooth. Divide the dough in half, shape one half into a disc, wrap it, and chill it overnight for future use. Wrap the remaining half tightly and set aside while you prepare the curry.
- Cook the base of the curry: Heat 2 tablespoons of vegetable oil in a large saucepan over medium-high heat. Add the sliced onion and chicken cubes, cooking for 5 minutes while turning the chicken pieces to brown all sides evenly.
- Add spices and garlic: Stir in the chopped garlic and cumin seeds, cooking for another 2 minutes until fragrant.
- Add lentils, curry paste, and stock: Mix in the red lentils, hot curry paste, chicken stock cube, and 300ml boiling water. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes.
- Add spinach and simmer: Stir in the frozen spinach and the ½ teaspoon of chilli flakes. Continue to cook uncovered for an additional 5-10 minutes until lentils are soft and the chicken is fully cooked through.
- Shape the flatbreads: Divide the flatbread dough into four equal parts. On a lightly oiled surface, roll each into thin ovals, circles, or teardrop shapes. Use a little oil on the rolling pin to prevent sticking.
- Cook the flatbreads: Heat a griddle pan or frying pan over high heat. Cook each flatbread for 2-3 minutes on each side, or until golden brown and cooked through. Keep cooked flatbreads warm by wrapping them in a clean tea towel.
- Serve: Divide the chicken and spinach curry among serving bowls. Top each with a spoonful of natural yogurt. Serve alongside the warm flatbreads for dipping and scooping the curry.
Notes
- For a vegetarian version, substitute the chicken with firm tofu or additional lentils and use vegetable stock instead of chicken stock cube.
- The flatbread dough can be refrigerated overnight to develop flavor and improve texture.
- Adjust the amount of curry paste and chilli flakes to suit your preferred spice level.
- Ensure the chicken is fully cooked by checking that it is no longer pink inside before serving.
- Serve with a side of fresh salad or chutney for added freshness and flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: chicken curry, spinach curry, homemade flatbread, easy curry recipe, weeknight dinner, Indian-inspired chicken, spicy curry, red lentils, healthy curry meal
